Matschgand
223 20 mins 2 Servings
Matschgand is a dish consisting of cylindrical ground meatballs cooked in a spicy red gravy. It's a popular Kashmiri dish. Because the weather in the region is cold, most Kashmiris prefer to season their food with a lot of spices, which helps to keep the body warm.
Nutritional info
Per Serving: 1 Medium Bowl - 150.0 gm
Nutritional Distribution
Ingredients
Chicken, Breast
100.0 Gm (100.0 gm)
Coriander Leaves
1.0 Chopped Tsp (0.92 gm)
Fennel Seeds
1.0 Tsp (2.56 gm)
Jeera
1/4 Tsp (0.59 gm)
Bay Leaf
1/4 Number (0.08 gm)
Coriander Powder
1.0 Tsp (1.64 gm)
Garam Masala
1/2 Tsp (0.74 gm)
Dry Ginger Powder
1/2 Tsp (2.5 gm)
Red Chilly
1/2 Powder Tsp (1.08 gm)
Hing
1/4 Tsp (0.74 gm)
Salt
1/4 Tsp (1.115 gm)
Ghee
1.0 Tsp (4.03 gm)
Mustard Oil
1.0 Tsp (2.74 ml)
Water
As Required (200.0 ml)
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Steps
- Step 1
Prepreparation
Pound 1/4th jeera, 1/4 bay leaf, 1 tsp saunf together and keep it aside.
- Step 2
Preparation
In a bowl, add 100 gm chicken, 1/4th tsp red chilli powder, 1/4th tsp garam masala, 1/2 dhania powder, 1/8th tsp hing, 1/2 dry ginger, grounded powder, 1/8th tsp salt, 1 tsp ghee and mix it well
- Step 3
Make cylindrical shape
- Step 4
Heat oil 1 tsp, 1/8th tsp jeera, add 1/4th tsp red chilli powder, water, 1/2 tsp dhanai powder, 1/4th tsp garam masala, 1/4th tsp dry ginger, 1/8th tsp hing,1/8th tsp salt, grounded powder, 1 tsp coriander leaves, mix it well
- Step 5
Add enough water
- Step 6
cover and cook
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